The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs a year. Pot-caught crab is the most sustainable choice, as it is species selective and has a low impact on…
Master the art of seafood foraging, and you’ll land yourself with a summer supper to savour, says Tom Godber-Ford Moore. Find out how to make oyster and asparagus Fritto misto with black olive dip — a delicious Italian seafood dish to enjoy in the sun. There’s no need to stop…
Fritto misto is an Italian dish of deep-fried meat, fish and/or vegetables and is an ideal summer dish. The secret to achieving a particularly crispy batter is to use gluten-free flour. OYSTER AND ASPARAGUS FRITTO MISTO WITH BLACK OLIVE DIP Serves 2 as a starter Ingredients Black olive dip 3…
Rich, luxurious and decadent, lobster mac and cheese makes the most of not only the meat but the hugely flavourful shells. However, be careful not to over-simmer the milk, as if cooked for too long, the shells can impart a bitter flavour. LOBSTER MAC AND CHEESE Serves 2 Ingredients 1…
Don't compromise on the flavour or vibrancy of your food during the summer months as we veer towards eating lighter meals, with Philippa Davis' suggestions for the best trout sauces to try
For something fantastically versatile, try Philippa Davis’ shakshuka with trout and asparagus. This can be served for brunch, lunch or even a light supper. Inspired by the Arabic dish that poaches eggs in a lightly spiced tomato sauce, make this supper seasonal by adding trout and asparagus. Asparagus is one…
For something a little bit different, try Philippa Davis’ spiced crab thermidor for your next supper party. Perfect for a starter that packs a punch, allspice is central to the cookery of the West Indies. It gets its name for being similar to a mix of pepper, cinnamon, nutmeg and…
No-one hopes for a nettle glut, but if you have had one unintentionally embrace the best of seasonal produce and get them into the kitchen. Philippa Davis’ roast whole trout with brown buttered almonds and nettle, spinach and nutmeg gratin is an impressive spring supper. Always cook or crush nettles…
It’s time to move away from hearty, meat feasts and embrace lighter suppers and fresh flavours. Philippa Davis’ portuguese-style mussel stew with watercress, garlic, white wine and coriander brings spring ingredients into the kitchen, but is warming enough for those chilly days. The hot and peppery watercress livens up the…
Asparagus and trout are undoubtedly best eaten simply with a squeeze of lemon. But if you are tempted to try something a little different, have a go at Philippa Davis’ cider and buckwheat crepes with asparagus and trout. Delicious as a starter and main, serve one pancake per person for…
